Quick Answer
To can venison for gifts, it's essential to follow safe pressure canning procedures to ensure the meat is properly sterilized and sealed, preventing spoilage and foodborne illness. Choose suitable jar sizes and processing times based on your canner's guidelines and the venison's lean meat characteristics. Properly sterilized and sealed jars will extend the shelf life of your canned venison.
Choosing the Right Jar Sizes
For canning venison, use #10 or #12 jars, which can hold 1-2 pounds of meat. These larger jars are essential for achieving the recommended 2-3 inches of meat in the canner, ensuring even heating and preventing the formation of cold spots. For smaller batches, you can opt for #8 or #16 jars, but ensure the meat is evenly distributed to avoid hot spots.
Understanding Processing Times and Pressure Levels
Follow the USDA’s guidelines for pressure canning, which recommend a minimum of 30 minutes at 15 pounds of pressure for #10 and #12 jars. For smaller jars, adjust the processing time accordingly, typically 20-25 minutes at 15 pounds of pressure. Always use a pressure canner with a gauge to ensure accurate pressure levels, and never rely on a weight-only canner.
Safety Guidelines and Storage
To ensure safe canning practices, always follow the USDA’s guidelines for pressure canning and jar preparation. Sterilize jars, lids, and bands in boiling water for 10-15 minutes before filling with venison. Remove air bubbles by running a non-metallic utensil around the edges of the jar, and leave a 1/4 inch headspace to allow for expansion during processing. Store sealed jars in a cool, dark place, with a shelf life of up to 12 months.
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